Best Farro And Lentils With Jammy Onions Recipes

Farro and Lentil Masala image

Provided by Zahira Malakh

Time 1h5m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
2 tablespoons olive oil
1 tablespoon garam masala
4 cups vegetable broth, or more to taste
½ cup semi-pearled farro
1 cup red lentils

Steps:

Sprinkle salt over carrots, celery, and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion is translucent, about 5 minutes. Push vegetables aside to clear a space in the center of the pot. Heat 1 tablespoon oil in the center. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

Nutrition Facts : Calories 355 calories, Carbohydrate 54.9 g, Fat 9.3 g, Fiber 9.7 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 1088.7 mg, Sugar 6.5 g

Baked Farro With Lentils, Tomato and Feta image

Provided by Ali Slagle

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 cup farro
1/2 cup dried green or brown lentils
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, coarsely chopped
Kosher salt and black pepper
4 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
1 (28-ounce) can tomato purée (or substitute your favorite tomato sauce)
2 sprigs oregano, thyme, rosemary or basil, or 1/2 teaspoon dried (all optional)
1 (8-ounce) block feta

Steps:

Heat the oven to 400 degrees and place one rack 6 inches from the broiler. Place the farro in an 8-by-8-inch (or 2-quart) broiler-proof baking dish and transfer to the oven to toast, 10 to 15 minutes. Remove the dish from the oven and scatter the lentils over the farro.
While the farro toasts, make the tomato sauce: In a medium saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and red-pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato purée, herb sprigs (if using), and 2 1/2 cups water. Season with salt and pepper, and bring to a boil.
Gently pour the tomato sauce over the lentils and farro and stir to combine. Bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes. If at any point the mixture looks dry, add 1/4 cup water. Meanwhile, cut the feta into 1/4-inch slices and break each piece in half.
Remove the dish from the oven and turn on the broil setting. Stir the lentils and farro once more, discard the herb sprigs (if using), then top with the slices of feta. Drizzle with olive oil and broil until the feta is molten and charred in spots, 6 to 8 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes, for even cooking.)